I love Sundays. I get so much done, so early, which means that I can spend most of the day relaxing. I wish all days were Sundays! Before 8 am, I had done 50 minutes of cardio, had breakfast, whipped up a banana bread and threw it in the oven and set a pot of chili to stew. Yeah, I'm awesome!
Today is Grey Cup Sunday here in Canada and that means two things: football and chili. This year, I'm not having my Girls Only game day get together. As you know, I've had a falling out with a couple of them but mom also asked that we keep it quiet this year so she can rest. I'm surprised that I'm so excited to be having a quiet Grey Cup this year - I don't have to make sure the furniture is completely free of cat hair, or that the floor might not be spotless, and I get to stay in my jammies all day long. Refreshing!
Mom requested a veggie chili this year, packed full of yummy goodness. The last few I've made have had meat in them so this was a nice, lighter change. First step, chopping veggies! And, naturally, I had some help...
|CHILI! I WANT CHILI!|
For veggie chili, I sauteed onions, carrots, celery, and yellow pepper.
|Mirepoix + 1 ?|
Throw in a can of diced tomatoes and you've got heaven in a pot. A sprinkle of cumin, some chili powder, oregano, basil and a dash of red pepper flakes for flavour and heat!
Once that's done, toss in a can of kidney beans (rinsed to remove some of the salt), half a can of baked beans and a generous helping of frozen corn kernels.
|Where have you BEAN all my life?|
I forgot to pick up jalapenos this weekend so that extra bit of heat will be missing this Grey Cup. The chili's slowly simmering for a few hours and then I'll drop in a big handful of spinach shortly before serving. Scoop over a bed of jasmine rice and add a slice of garlic toast --- good to go!
|Almost finished project.|